Menu

Fusion Bun Bo Hue
Fusion Bun Bo Hue

...

Ingredients

−
+

Nước Bún Bò Huế

  • Beef Brisket 500.0 g
  • Shallot 25.0 g
  • Ginger 12.0 g
  • Lemongrass 75.0 g
  • Water 1300.0 g
  • Knorr Pork Broth Base 1.5kg 10.0 g
  • Knorr Cốt Nền Cô Đặc - Bò 500g 10.0 g
  • Coarse Salt 5.0 g
  • Rock sugar 12.0 g
  • White granulated sugar 4.0 g
  • Hue shrimp paste 15.0 g
  • Filtered water 125.0 ml
  • Annatto Seed Oil 10.0 g

Thịt Sườn Bò

  • Flank steak 300.0 g
  • Salt 2.0 g
  • Pepper 1.0 g
  • Olive Oil 10.0 g

Rau Và Nguyên Liệu Ăn Kèm

  • Rice paper wrappers 1.0 g
  • Perilla leaf 1.0 g
  • Cinnamon 1.2 g
  • Coriander 1.0 g
  • Sorel leaves 1.0 g
  • Sawtooth coriander 1.5 g
  • Blanched bean sprouts 12.0 g
  • Fresh noodle 25.0 g
  • Pansy flowers 1.0 g

Xốt Bún Bò

  • Beef noodle soup base 400.0 g
  • Unsalted butter 60.0 g
  • Xanthan gum 2.5 g

Sate Ăn Kèm

  • Lemongrass, ground 300.0 g
  • Chili powder 100.0 g
  • Pork fat 500.0 g
  • Annatto Seed Oil 200.0 g
  • Mắm ruốc 20.0 g
  • Sugar 20.0 g
  • Ground monosodium Glutamate (MSG) 8.0 g
  • Small pork cracklings 300.0 g

Bún Bò Huế

  • Flank steak 350.0 g
  • Crab cakes 180.0 g
  • Pickled onions 30.0 g
  • Chilli oil 10.0 g
  • Decorative Flowers 22.5 g

...

Preparation

  1. Nước Bún Bò Huế

    • Pour water into a pot, add all the seasonings, and bring to a boil. Skim off the foam continuously during the first 20 minutes to ensure a clear broth and an aromatic profile.
    • Toast the shallots and ginger until fragrant, then add them to the simmering pot.
    • Add the beef flank and simmer for 3 hours until the meat is tender. Remove the beef, chill completely, and vacuum-pack to set its shape for an appealing presentation during service.
    • After removing the beef, continue to reduce the remaining 1.3 liters of Bun Bo broth down to 500g of concentrated stock.

  2. Thịt Sườn Bò

    • Marinate the meat for about 30 minutes to allow the flavors to penetrate.
    • Sear quickly over high heat.
    • For service, dice the meat into neat cubes and garnish beautifully for an appealing presentation.

  3. Rau Và Nguyên Liệu Ăn Kèm

    • Wash all vegetables thoroughly and drain completely.
    • Trim both ends of the bean sprouts, blanch them briefly in boiling water, and shock in cold water to cool down.
    • Lay a rice paper sheet flat, place a sorrel leaf down first, then arrange and evenly distribute all the vegetables in the center.
    • Roll evenly and tightly into a cylinder with a diameter of approximately 2cm.
    • For service, cut the roll into 3cm segments to garnish and accompany the Bun Bo.

  4. Xốt Bún Bò

    • Pour the concentrated Bun Bo stock into a pot, bring to a boil with filtered water, and adjust the seasoning to taste.
    • Transfer the mixture into a blender, add the xanthan gum, and blend until fully emulsified.
    • For service, reheat the sauce until piping hot to serve alongside the dish.
    • Portion control: 35g of Bun Bo sauce per serving.

  5. Sate Ăn Kèm

    • Heat the cooking oil and sauté the minced lemongrass until highly fragrant.
    • Add the annatto oil, Vietnamese fermented shrimp paste, and sugar, then simmer over low heat until the sate mixture thickens to a rich consistency.

  6. Bún Bò Huế

    • Plate the dish and garnish for service.